Skip to main content
Log in
Plant-Based Fajitas

Plant-Based Fajitas

with DIY Pico de Gallo and Guacamole
4.0(138)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
730 kcal
Protein
: 
27g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Wheat
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Tree nuts
  • Wheat
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

200 g

Plant-Based Protein Shreds

8 g

Enchilada Spice Blend

(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

½ unit(s)

Red Onion

1 unit(s)

Sweet Bell Pepper

3 tbsp

Guacamole

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May be present: Soy, Milk)

1 unit(s)

Lime

7 g

Cilantro

113 g

Baby Tomatoes

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories730 kcal
Fat41 g
Saturated Fat5 g
Carbohydrate69 g
Sugar12 g
Dietary Fiber8 g
Protein27 g
Sodium1840 mg
Potassium650 mg
Calcium225 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Zester
•Large Non-Stick Pan
•Measuring Spoons
•Small Bowl
•Paper Towel

Cooking Steps

1
  • Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 servings).
  • Core, then cut pepper into 1/4-inch slices. 
  • Zest, then juice lime. 
  • Roughly chop cilantro. 
  • Halve tomatoes. 
2
  • Heat a large non-stick pan over medium-high heat. 
  • When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender.
  • Add half the Enchilada Spice Blend. Cook, 30 sec. stirring constantly, until fragrant. Season with salt and pepper. 
  • Remove to a plate. 
3
  • Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 2), then protein shreds and remaining Enchilada Spice Blend. Cook, tossing occasionally, until crispy, 6-8 min.**
  • Season with salt and pepper. 
  • Transfer shreds to plate with veggies. 
4
  • Meanwhile, add guacamole, lime zest and half the lime juice to a small bowl. Season with salt and pepper, then stir to combine. Set aside. 
  • Wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
5
  • Add tomatoes, cilantro, 1 tsp (2 tsp) oil, 1/4 tsp (1/2 tsp) sugar and remaining lime to another small bowl. Season with salt and pepper, then toss to combine. 
6
  • Divide tortillas between plates. 
  • Top with protein shreds, then veggies. 
  • Dollop over guacamole.
  • Top with salsa. 
Meal right image

Explore Similar Recipes

Tomato Recipes
Meal left image

More delicious recipes with similar ingredients

Honey-Garlic Chicken Wraps

with Potato Wedges and Ranch

Bang Bang Tofu Tacos

with Crunchy Red Cabbage-Carrot Slaw

Lemony Beef and Orzo Bowls

with Feta and Peppers

Cheesy Tex-Mex Orzo Skillet

with Tortilla Crumble and Sour Cream

Cheesy Pork Quesadillas

with DIY Salsa and Lime Crema

Creamy Pesto Butternut Squash Ravioli

with Blistered Tomatoes

Fajita-Inspired Chicken Flatbreads

with Sour Cream Sauce and Cheddar Cheese

Fajita-Style Beef Bowls

with Basmati Rice and Lime Crema

One-Pot Southwest Beef and Cavatappi

with Monterey Jack and Baby Spinach

Miso-Honey Glazed Salmon

with Sesame Rice and Sautéed Veggies

Hearty Beef and Black Bean Chili

with Mexican-Spiced Sweet Potatoes

Smoky Beef Cheeseburgers

with Potato Wedges and Caramelized Onions

Chorizo Hash

with Parsley Aioli

Greek-Style Lemon Chicken

with Roasted Veggie Couscous and Feta

Farro and Halloumi Salad

with Fig Dressing, Veggies and Toasted Almonds

Harissa Halloumi Rainbow Bowls

with Garlic-Hummus Dressing

Beef and Bean Chili

with Sour Cream and Cheddar

Crispy Chicken Parmigiana

with Baby Spinach and Italian Bell Pepper Salad

Falafel Couscous

with Roasted Tomatoes, Olives and Feta

Chorizo Burrito Bowl

with Avocado Pico de Gallo and Cilantro-Lime Rice

Highest-rated dinner recipes

Baked Salmon and Chips

with Pickle Tartar Sauce and Snap Peas

Mixed Mushroom Risotto

with Fried Sage Leaves

Beef and Bean Chili

with Sour Cream and Cheddar

Bang Bang Tofu Tacos

with Crunchy Red Cabbage-Carrot Slaw

Fajita-Inspired Chicken Flatbreads

with Sour Cream Sauce and Cheddar Cheese

Swedish-Style Beef Meatballs

with Creamy Gravy and Buttery Green Beans

Cheesy Tex-Mex Orzo Skillet

with Tortilla Crumble and Sour Cream

Bibimbap-Style Rice Bowls and Spicy Sesame Sauce

with Beyond Meat®, Zucchini and Carrots

Chicken Chow Mein-Style Noodles

with Stir-Fried Veggies and Peanuts

Pork Salisbury Steak and Mash

with Mushroom Gravy and Green Salad

Smoky Beef Cheeseburgers

with Potato Wedges and Caramelized Onions

Bacon and Mushroom Linguine

with Spinach and Thyme

Pork Spring Roll-Inspired Bowls

with Crispy Shallots

One-Pot Italian Sausage Soup

with Cream and Potatoes

Feta-Turkey Meatballs

with Sundried Tomato Orzo

Parmesan Pan-Fried Gnocchi

with Spinach and Peas

Honey-Garlic Chicken Wraps

with Potato Wedges and Ranch

One-Pot Southwest Beef and Cavatappi

with Monterey Jack and Baby Spinach

Sticky Ginger Beef and Rice Bowls

with Marinated Veggies and Snap Peas

Cheesy Pork Quesadillas

with DIY Salsa and Lime Crema

This Week's must-try HelloFresh Recipes

Sheet Pan Garlicky Pork Wraps

with Potato Wedges and Feta Spread

Grilled BBQ Ribs and Corn on the Cob

with Chive-Sour Cream Sweet Potatoes

Quick Roasted Salmon with Miso Mushroom Pasta

with Bok Choy

Guyanese Pepperpot Spiced Beef and Rice

with Peppers, Snow Peas and Brown Sugar Onions

French Cheesy Chicken Crepes

with Mushrooms

Japanese Okonomiyaki Pancakes with Shrimp

with Seaweed

Grilled Striploin Steak and Veggies

with Roasted Rosemary-Lemon Potatoes and Creamy Horseradish

One-Pot Caribbean Chicken and Rice

with Peas, Peppers and Pineapple Salsa

Ginger Chicken and Rice Noodle Soup

with Mushrooms and Bok Choy

One-Pot Italian Sausage and Kale Stew

with Pearl Couscous

Portuguese Roasted Chicken

with Rice Pilaf, Roasted Peppers and Piri Piri Mayo

Greek Dill-Garlic Beef Meatballs

with Buttery Orzo and Roasted Veggies

One-Pan Pork and Veggie Bake

with Peppers, Corn, Edamame and Sweet Potatoes

Cheesy Beef Patty Subs with Roasted Peppers and Balsamic-Dressed Salad

includes a recyclable aluminum tray

Sheet Pan Apricot-Glazed Chicken

with Sweet Potatoes, Carrots and Sugar Snap Peas

Italian Herb Gnocchi-Feta Bake

with Zucchini, Spinach and Sun-Dried Tomato Pesto

Smart Beef Taco Salad Bowls

with Pico de Gallo and Creamy Guacamole Dressing

Cheesy Italian Steak and Pepper Sandwiches

with Balsamic-Dressed Salad

Easy Sesame Chicken Tenders

with Veggie-Tossed Rice

One-Pot Southwest Beef and Cavatappi

with Monterey Jack and Baby Spinach